A recipe from the Good Food collection.
4 tbsp vegetable oil
1 tbsp cumin seeds
1 tbsp mustard seeds
1 tsp chilli powder
1 tsp ground turmeric
½ tsp salt
1 kg cauliflower, cut into small florets
90g (⅓ cup) Greek-style yoghurt
juice of ½ lemon
7 large handfuls coriander leaves
1. Heat the oil in a large wok over medium-high heat. Add the cumin seeds and mustard seeds. Cook, tossing, for 1 minute, or until the mustard seeds start to pop. Stir in the chilli powder, turmeric and salt.
2. Add the cauliflower florets to the wok and toss to coat in the spice mix. Cover and reduce the heat to medium. Cook for 10 minutes, tossing about every 2 minutes, or until the cauliflower is tender. Remove from the heat.
3. Add the yoghurt and lemon juice to the wok. Toss to coat. Toss in the coriander and serve immediately.